Name: Mussels steamed with lemon grass
Cuisine: Spanish
Ingredients: 1 red onion, peeled and finely chopped; 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped; 2 large, fresh red chillies, deseeded and finely chopped, plus sliced chillies to garnish; 3 garlic cloves, peeled and finely chopped; 450 g/1 lb mussels in their shells, debearded and scrubbed; 1 tablespoon Thai fish sauce (nam pla); vegetable oil, for frying; ½ teaspoon Demerara or palm sugar; 3 fresh lemon grass stalks, finely sliced into rings; juice of 1 lime

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

450 g/1 lb mussels in their shells, debearded and scrubbed
3 garlic cloves, peeled

Method

Wash the mussels in several changes of cold water to ensure all the sand and grit have been removed. Throw away any mussels that do not close fully when gently tapped.
Heat a little oil in a wok and stir-fry the garlic, onion, ginger, lemon grass and chillies gently for a couple of minutes until they release their fragrance.
Tip the mussels into the wok

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Mussels steamed with lemon grass

Ingredients

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